150g vegan spread (I used Pure sunflower)
½ onions chopped
3 cloves of garlic smashed
100g baby leaves spinach
8 cherry tomatoes cut in half
2 tbsp pine nuts
250ml of vegan single cream (I used Provamel)
1 vegetable stock cube
Black Pepper to taste
1 - In a bowl mix the spread and the flour until blended together
2 - Divide the pastry into four individual quiche trays.
3 - In a pan fry the onions and garlic until tender and add the rest of the ingredients
4 - Stir for 10 minutes, add the single cream and stir for another 2 more minutes.
5 - Divide the filling into the 4 individual quiche trays and bake it at 180c for 30 minutes.